The Shang Palace at Makati Shangri-La has introduced 12 new additions to its ala carte menu starting November, 2014. Executive Chinese Chef Richard Thong has created each signature dish focusing on traditional cooking methods combined with quality and intriguing ingredients. Chinese herbs play a big part in the dishes as well as ingredients not normally used in Chinese cuisine.
We started with some of their new premium dimsum dishes like Steamed Rice Roll with Fried Dough, Rabbit Vegetable Siu Mai, Spinach Dumpling with Scallop, Foei Gras Xiao Long Bao, Abalone Siu Mai and Lobster Ha Kao with Caviar. My favorites was the Abalone Siu Mai using sustainable abalone from South Africa and the succulent Spinach Dumpling with Scallop.
Braised Grain-Fed Beef Brisket. A classic dish that Shang Palace makes to perfection by cooking it for four hours to make the meat tender and the sauce so good with rice. My brother will love this one.
Pan-Fried Scallop with Minced Shrimp and Crab Coral. An arresting plate of orange and green, broccoli surrounded by juicy scallops topped with a combination of finely chopped shrimps in indulgent crab roe.
Wok-Fried Garoupa Fillet. A simple dish elevated by adding wild mushrooms, foie gras cubes and crab roe.
Stewed Lamb with Beancurd Skin and Chinese Herbs. The lamb pieces are so tender, covered in the shiny sauce that it just begs for rice. I love beancurd skin so the addition of that just gives me even an extra reason to love this dish.
Stir Fried Sliced Roast Duck with Preserved Ginger. Another dish that will have you reaching for more rice, smoky duck meat that is given a twist by adding pickled ginger for a contrast of flavor.
Stir Fried Beef with Mixed Mushrooms. This was a bit ordinary looking but was executed well with cooked just right and well seasoned beef slices.
I felt the Yang Chow fried rice which had pure egg yolks, baked char siu and boiled shrimps was a bit dry and lacking the glistening hue of great fried rice. The glistening effect comes at a cost, as it is achieved thru a copious amount of oil which Chef Thong and the Shang Palace are veering away from. Flavor wise, the juicy shrimps are crisp and sweet while the char siu add a smoky bite.
We finished with a dessert of Double Boiled Fresh Milk with Ginger Jus, a silky custard with the slight bite that cleanses the palate.
Other new additions include two new soups, Double Boiled Chicken Soup with Conch and Cordyceps and Double-boiled Minced Pork Ball with Cabbage. Chef Richard avoids using any soup stock and instead relies on a longer cooking time to release the flavors in the soup using just plain water. They’ve also given the Peking Duck a twist by serving it with pumpkin and truffle flour wrappers.